Beldos - Belmulti Depositor

• Depositing various batters and mixes into baking trays and moulds.
• Filling pastries, tarts, and other confectionery items with jams, creams, and fruit fillings.
• Accurately portioning viscous products like sauces, soups, and yoghurts into containers.
• Spot depositing decorative elements such as meringue or mousse onto desserts.

Typical capacity

Volumetric depositors of this class commonly offer a range of deposit volumes, typically from a few millilitres up to several hundred millilitres per piston, adjustable based on product and nozzle configuration.

Power supply

Units are typically electrically powered, commonly requiring a standard industrial single-phase or three-phase supply, such as 230V or 400V, 50Hz.

Materials of construction

As described, this unit is stainless steel, which is standard for food contact parts to ensure hygiene and corrosion resistance.

Number of pistons

Multi-piston depositors can vary significantly; buyers should confirm the exact number of pistons for this specific unit to match their production line width.

Mobility and adjustability

Mounted on a mobile, heavy-duty, height-adjustable frame, offering flexibility for integration with existing production lines or tables.

Throughput

Throughput for this type of equipment is typically dependent on the number of pistons, deposit volume, and product viscosity, often ranging from hundreds to thousands of deposits per hour.

• What types of products can this depositor handle?

  This Belmulti Depositor is designed for a wide range of viscous and semi-viscous food products, including batters, creams, jams, fruit fillings, sauces, and yoghurts. It is suitable for products with or without small particulates.

• Is this unit suitable for integration into an existing production line?

• What maintenance is typically required for a depositor of this type?

• Can the deposit volume be easily adjusted?

• What are the benefits of a multi-piston depositor over a single-piston unit?

Food depositors are valued for their precision, consistency and reliability in portioning applications across bakery, confectionery and prepared foods sectors. Buyers typically prioritise machines with minimal wear, clear maintenance histories and compatible control systems. Key strengths include durability when properly serviced, adaptability to various product viscosities, and straightforward operation. When purchasing used equipment, inspecting nozzles, pumps and pneumatic components is essential, as wear directly affects deposit accuracy. Machines from reputable manufacturers with documented service records generally command buyer confidence and deliver strong long-term value.

General overview for this equipment type